Journal of FisheriesSciences.

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1 (1):20-25 (2007)

DOI: 10.3153/jfscom.2007003
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ISSN 1307-234X
2007 www.fisheriessciences.com

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CHEMICAL AND SENSORY ASSESSMENT OF

HOT-SMOKED FISH PT
Mustafa nlsayn 1, engl Bilgin 2, Levent zci 2 and Ali Gnl 2
1

Fisheries Faculty, Akdeniz University, Antalya-Turkey

Eirdir Fisheries Faculty, Sleyman Demirel University, Isparta, Turkey

Abstract: Sea bass, sea bream and rainbow trout have been hot-smoked for fish pt. Filets of each species were
minced and prepared as fish pt by adding various additives after hot-smoking. The chemical compositions, fatty acid profile, cholesterol content and sensory analysis for fish pt were investigated. Significant differences (P < 0.05) were found in fat, ash and sodium chloride content among the samples.
Palmitic acid methyl ester was the most abundant in the saturated fraction of different fish pts, and
values were ranged from 29.98 (%) to 31.18 (%). Linoleic acid methyl ester was the main contributor
of polyunsaturated fatty acid (PUFA), which was found between 22.89% and 24.17% in different fish
pts. The lowest cholesterol level was found in rainbow trout pt (243.82 g /g). Sensory evaluation
of all the pts was considered as acceptable for the panellist.
Keywords: fish pt, sensory evaluation, fatty acids, cholesterol level

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Correspondence to:

Assoc. Prof. Dr. Mustafa NLSAYIN, Fisheries Faculty, Akdeniz University,

Antalya-Turkey, Department of Fishing and Fish Processing Technology,
Tel: +90 242 3106687 Fax: +90 242 2262013,
E-mail: munlusayin@akdeniz.edu.tr

nlsayn et al., 1 (1):20-25 (2007)

Introduction
Pt is a processed product that has
important gastronomic traditions and good
sensory properties. Pts made from a variety
of flesh foods including fish, which have
become a popular item in delicatessens and
supermarkets. The term of pt is sometimes
reserved for a product with a courser texture.
In addition, while pastes and spreads are
usually sold as a sterile product in cans or jars,
pts are sometimes also sold as chilled
products (Le Ba and Zuber 1996). Pts is
traditionaly made with liver from goose or pig
in the meat industry that have been taken as a
reference by the fish industry for the
development of similar products used with
different fish species, such as salmon, tuna or
anchovy (Echarte et al., 2004).
Due to the growth in demand in fish
products in worldwide, fish industry is forced
by using fisheries resource efficiently. Therefore, the aim of the work was to prepare
different fish pts formula using aquaculture
fish species (sea bass, sea bream and rainbow
trout) by chemical (proximate composition,
cholesterol levels and fatty acid profile) and
sensory assessment.

Material and methods

Preparation of pts
Sea bass, sea bream and rainbow trout were
used for this investigation. Sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) (300-330g) was purchased from a local
marine culture farm (Agean Region - Bodrum
,Turkey). Rainbow trout (Oncorhynchus
mykiss) (250-300g) was obtained from a local
aquaculture farm (Dalaman - Mula, Turkey).
All fish were kept in boxes with ice flakes after
catching. Chemical and sensory analysis was
started after 24h of catching. Fish samples
were prepared for hot smoking process using
an AFOS-type mechanical kiln according to
smouldering method previously described
(nlsayn et al., 2001). Briefly, the viscera of
the fish were removed and the leftovers such as
blood, mucus and tissue pieces were washed
with large amount of water. Three fish species
were kept in 20 % salt solution (w/w), (FishBrine solution rate one-to-one) at 16C for a
period of 45 min. The fish were then removed
from the brine solution hung on the kiln,
strained and kept at 20C for about 20 min.
Oak sawdust were used for smoking process.
For the first 45 min, 30C temperature was

applied to fish. Over the next 3 hours the temperature was gradually increased to 50C,
60C and finally 70C. The temperature was
kept at 80C during last 45 min. The whole
smoking process took about 4.5 hours. The
hot-smoked sea bass, sea bream and rainbow
trout fleshs were filleted and minced. The
samples were then used to prepare fish pts.
Three experimental pts were elaborated
in a pilot plat. One formulation for experimental pts used for all raw materials. For
formulation of hot-smoked fish, 50% fish
flesh, 20% fresh butter and 30%water were
used.
This formulation was prepared
according to procedure of Aquerrata et al.
(2004) and modified. Other ingredients were
added as follows (g/kg of raw material): sodium chloride (15), powdered milk (20), sodium caseinate (10), dextrose (7), polyphosphates (2), monosodium glutamate (2), powdered white pepper (3), powdered ginger (1)
and powdered onion (2).
The manufacturing process for all fish pt
was as follows: fresh butter was scalded for 15
min at 80C and then minced in a cutter. Subsequently, sodium caseinate, powdered milk,
dextrose and polyphosphates were added and
mixed. Hot water was then added slowly, followed by the hot-smoked fish flesh and the
remainder of the ingredients. The whole mixture was completely minced. Finally, mixture
was packed in a glass container and sterilised
at 116C for about 1.5 h.
Sensory analysis
Sensory evaluation was carried out
according to method of Stone and Sidel (2004),
Quantitative descriptive analysis (QDA) was
done for the sensory quality of the different
fish pt. Ten trained panellists for flavour,
texture, appearance and aroma examined samples. A continuous scale between 0 and 9 was
used. A value of 0 corresponded to the lowest
and a value of 9 to the highest intensity for
each parameter.
Analytical procedures
Moisture content was determined according
to method of AOAC (2002a). Crude protein
content (Nx6.25) was calculated using the
Kjeldahl method (AOAC, 2002b). Lipid content was determined according to Soxhlet
method described in AOAC (2002c). Crude
ash was determined according to AOAC
(2002d) method. Sodium chloride was determined according to volumetric method described in AOAC (1995).

21

nlsayn et al., 1 (1):20-25 (2007)

The method of Bligh and Dyer (Hanson and

Olley 1963) was carried out for the lipid extraction. Fatty acid profile was determined by
gas chromatography after methylation with
sodium metoxide according to method of
Izquierdo et al. (2002). The samples (0.5 l)
were injected into a gas chromatography
working with a FID detector (Perkin Elmer
Autosystem XL GC) fitted with a capillary
column Cp SIL 88 (100m x 0.25 mm x 0.2
m). The temperatures of the injection port and
detector were both 240C. The oven temperature was 175C during 27 min running time,
followed by an increase to 215C at a rate of
4C/min and 5 min at 215C and followed by
an increase to 240C at a rate of 4C/min and
15 min at 240C. The carrier gas was helium
(15 psi). The identification of peaks was done
by comparison of their retention times with
those of pure standard compounds (Sigma, St.
Luis, MO, USA) was based on heptadecanoic
acid methyl ester as internal standard.
The determination of cholesterol was done
by gas chromatography, according to the
method described by Kovaks et al. (1979).
Perkin Elmer Autosystem XL GC equipped
with Zebron ZB-1 column (15m x 0.32 mm
i.d.). The oven temperature was 285C. The
temperatures of the injection port and FID detector were both 300C. The sample (1l)
cholesterol was identified by comparing its
relative and absolute retention times with those
of cholestane (Sigma, St. Louis, MO, USA) as
an internal standard.
Statistics analysis
Every parameter was measured in triplicate
for each sample. Statistical analyses were performed using SPSS 9.0 for Window software
(SPSS INC. Chicago, IL, USA). Analysis of
variance (ANOVA) were used for statistical
significance was at P<0.05.

Results and discussion

In this study, no significant differences (P >
0.05) were found between any of the samples
of the flavour, texture and aroma attributes.
Only appearance of fish pts was significantly
different (P<0.05) (Table 1). The sensory
evaluation panel also indicated that the most
favourable fish pt was sea bass pt, followed by rainbow trout pt and sea bream
pt. There are no differences for acceptability
for all samples and all of them were considered
to be acceptable as fish pt for panellist.

22

These results show that these types of fish

could be used as raw materials for fish pt.
Table 2 shows the results of chemical composition of experimental pts. Significant
differences in fat, ash and sodium chloride
content among the samples were found
(P<0.05). However, no significant differences
in moisture, protein and carbohydrate content
among the samples were found (P>0.05). Pts
are considered, in general, as high energy
containing foods. According to the Aquerrata
et al. (2002), the chemical composition of traditional formulation (pts made with
goose/pork liver) was found to be 47-56%
moisture, 25-33% fat, 12-14% protein, 1-2%
ash, 4-5% carbohydrates and 0.7-1% sodium
chloride. In this work, moisture was ranging
from 56 to 59%, fat ranging from 15 to 18%,
protein ranging from 13 to 14%, and carbohydrates ranging from 7 to 9% and sodium chloride ranging from 1 to 2% which implies less
fat and high carbohydrates content in this experimental investigation (Table 2). This diversity was due to the differences in the moisture/fat ratio.
Palmitic acid methyl ester was the most
abundant in the saturated fraction of every fish
pts followed by myristic acid methyl ester
(Table 3), highly contributing to the total
amount of this fraction, whose values range
from 29.98 (%) to 31.18 (%).Echarte et al.
(2004) found the similar results, which
palmitic acid values was abundant in fish pts
between 1.8 g/100g and 5.98 g /100 g Oleic
acid methyl ester was the most abundant fatty
acid in the fish pts. This monounsaturated
fatty acid was the main contributor of MUFA,
between 9.80% and 11.24 % (Table 3). Similar
data was found for experimental fish pts
between 7.38 mg/100 g and 10.21 mg/100g by
Aquerrata et al. (2002). Linoleic acid methyl
ester was the main contributor of polyunsaturated fatty acid (PUFA) and found abundant in
fish pts between 22.89% and 24.17% (Table
3). Aquerrata et al. (2002) observed that high
values of linoleic acid (5.65-8.51 g/100g) in
experimental fish pts. This result is parallel
with in our study. Lauric acid, tridecanoic acid,
cis-10-pentadecenoik acid, heptadecanoic acid,
stearic acid, arachidic acid, linolenik acid
methyl esters did not show significant
differences in experimental fish pts (Table
3).

nlsayn et al., 1 (1):20-25 (2007)

Table 1. Sensory analysis of experimental fish pts.

Flavour
Texture
Appearance
Aroma
*

A
(Sea Bass Pts)
7.251.41a
7.901.77a
7.232.22a

B
(Sea Bream Pts)
6.801.61a
6.881.73a
5.152.03b

C
(Rainbow Trout Pts)
7.151.31a
7.401.55a
7.411.98a

7.432.11a

6.632.14a

6.772.26a

Different letters in the same row show significant differences among samples (P < 0.05). Values are shown
as mean sd of triplicate measurements

Table 2. Chemical compositions of experimental pts.

A
B
C
(Sea Bass Pts)
(Sea Bream Pts)
(Rainbow Trout Pts)
Moisture (%)
58.741.13a
56.971.55a
58.390.11a
Protein (%)
13.300.81b
13.690.20b
13.470.68b
b
a
Fat (%)
15.440.13
17.901.56
15.240.11b
b
a
Ash (%)
3.610.03
3.990.05
3.980.06a
Carbohydrate (%)
8.911.59a
7.451.93a
8.920.71a
b
ab
Sodium Chloride (%)
1.600.02
1.670.11
1.730.03a
* Different letters in the same row show significant differences among samples (P < 0.05). Values are shown as
mean sd of triplicate measurements

Table 3. Contents of fatty acids (%) and cholesterol (g /g product) level of experimental fish pts.
A
B
C
(Sea Bass Pts)
(Sea Bream Pts)
(R. Trout Pts)
Butric acid (C4:0)
1.570.31b
1.950.25a
2.000.41a
b
ab
Caproic acid (C6:0)
1.250.32
1.370.14
1.440.30a
b
a
Caprylic acid (C8:0)
0.740.19
1.270.52
1.210.28a
b
b
Capric acid (C10:0)
2.110.38
2.280.17
2.540.37a
a
a
Lauric acid (C12:0)
2.851.15
2.650.16
2.970.34a
a
a
Tridecanoic acid (C13:0)
0.150.19
0.140.02
0.110.04a
b
ab
Myristic acid (C14:0)
9.243.00
10.420.38
11.300.82a
Myristoleic acid (C14:1, cis 9)
0.270.02b
0.310.07b
0.480.19a
b
b
Pentadecanoic acid (C15:0)
0.540.12
0.530.10
0.690.22a
a
a
cis-10-pentadecenoik acid (C15:1)
1.090.06
1.100.20
1.090.06a
a
b
Palmitic acid (C16:0)
31.032.32
29.980.47
31.180.66a
Heptadecanoic acid (C17:0)
2.330.89a
2.660.21a
2.380.16a
b
ab
cis 10 heptadecenoic acid (C17:1)
0.430.12
0.450.12
0.530.13a
a
a
Stearic acid (C18:0)
0.220.03
0.240.02
0.230.05a
a
b
Oleic acid (C18:1, cis-9)
11.241.72
9.800.36
10.530.62a
Linoleic acid (C18:2, cis-9,12)
24.171.69a
22.891.03b
23.441.36ab
a
a
Arachidic acid (C20:0)
3.050.88
3.290.20
3.010.71a
a
a
Linolenic acid (C18:3, cis-9,12,15)
0.250.16
0.240.09
0.280.14a
Heneicosanoic acid (C21:0)
0.480.10a
0.380.09b
0.270.13c
b
a
cis-4,7,10,13,16,19-docosahexaenoic acid (C22:6)
1.740.22
2.140.23
2.060.23a
SFA (%)
55.56
57.16
60.42
cis-MUFA (%)
13.03
11.66
12.63
cis-PUFA (%)
26.16
25.27
25.77
UFA/SFA
0.70
0.65
0.63
PUFA/SFA
0.47
0.44
0.43
a
b
Cholesterol (g /g product)
340.648.46
262.4116.93
243.825.72b
*
Different letters in the same row show significant differences among samples (P < 0.05). Values are shown
as mean sd of triplicate measurements
SFA, saturated fatty acids; UFA, unsaturated fatty acids; MUFA, mono unsaturated fatty acids;
PUFA, polyunsaturated fatty acids.
Fatty acids

23

nlsayn et al., 1 (1):20-25 (2007)

In the analysed fish pts, cholesterol levels

were found as 243.82 g/g for rainbow trout pt
and 262.41 g/g for sea bream pt and 340.64
g/g for sea bass pt (Table 3). According to the
Echarte et al. (2004), cholesterol level in
analysed samples of fish pts was 31.4 mg/100g
for anchovy pt, 32.3 mg/100 g for cod pt and
36.9 mg/100g for salmon pt. The difference in
cholesterol level was found to be significant
(P<0.05) in our study. The result obtained from
this study for cholesterol level in fish pts is
contradictory with the report of Echarte et al.
(2004). The reason for high cholesterol content in
the pts could be due to use of butter in our different formulation. Recent epidemiological
studies conclude that the type of fat used in the
diets is an important factor in relation to health. It
has been proved that the substitution of saturated
fat by unsaturated fat is more effective in the
decreased of risk of cardiovascular disease than
only reduction of total fat intake (Hu et al. 2001).
Furthermore, the influence of different types of
saturated fatty acids (SFA) on the cholesterol
levels and risk of cardiovascular disease has been
determined.
Epidemiological studies also reveal that low
incidence of cardiovascular pathologies in the
Inuit (Eskimo) population, who are great fish
consumers (Dyerberg and Bang 1979). This fact
was related to the abundance of -3 long chain
fatty acids in the fish fat, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA). Further reports have demonstrated that
the beneficial effects of these fatty acids are due
to a complex interaction of a number of mechanisms, such as reduction of the plasma levels of
triglycerides, decrease in platelet aggregation,
their antiarrithmic effect and their beneficial effect on endothelial dysfunction (Goodfellow et
al., 2000; Varlk et al., 2004).

Conclusions
The sensory evaluation showed that fish pts
could be acceptable as a different type of the
pts by panellist. The pts made with sea bass,
sea bream and rainbow trout are products with an
interesting chemical composition, having nutritional advantages as a new developed products
compared with other fatty meat products, especially because of their omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA). Cholesterol level was generally
found low concentration.

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Acknowledgements
This work has been supported by, Scientific
Research Projects Commission (ABAP) in Akdeniz University and Scientific Research Projects
Commission (SDUBAP) in Sleyman Demirel
University. The authors thank Dr. Iciar Astiasarn (School of Pharmacy of the University of
Navarra, Spain) providing reference of cholesterol method for this study.

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